Honey Balsamic Chicken with Crispy Broccoli & Potatoes

Pasos

1. 1

   Preheat oven to 425 degrees F. Cut potatoes into 1/2-inch-thick wedges and toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on the top rack for 5 minutes.

2. 2

   Cut broccoli florets into bite-size pieces and finely chop garlic. In a microwave-safe bowl, combine 1 tablespoon olive oil (2 tablespoons for 4 servings) and half the garlic. Microwave 30 seconds until garlic sizzles.

3. 3

   After 5 minutes, remove sheet from oven and add broccoli to the empty side; toss with garlic oil, salt, and pepper. Continue roasting until potatoes and broccoli are browned and crispy, 15-20 minutes more.

4. 4

   Pat chicken dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-6 minutes per side. If chicken browns too quickly, reduce heat to medium. Turn off heat; set chicken aside to rest.

5. 5

   Heat the pan used for chicken over medium-high heat. Add a drizzle of oil and remaining garlic; cook until fragrant, 30 seconds. Stir in vinegar, honey, stock concentrate, and 1/4 cup water (1/3 cup for 4 servings). Simmer until thick and glossy, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter (2 tablespoons for 4). Season with salt and pepper.

6. 6

   Return chicken to the pan and turn to coat in glaze. Divide chicken, broccoli, and potatoes between plates. Spoon any remaining glaze over chicken and serve.